Adapted from MaryBerry's Baking Bible. I sifted icing sugar and added butter that had softened. To make the butter cream filling, blend together the butter, icing sugar and coffee extract until smooth, adding the milk if necessary

A few weeks before the birthday party I did a practice run of the cake to get to grips with using fondant icing and the recipe I’d tried out – MaryBerry’s Madeira Cake – went down so well with everyone there was no question that I’d be using it for the real thing

Kate and I are looking for any type of cake, BUT, a Celebration Cake would be WONDERFUL, and there will be a PRIZE for the BEST cake recipe and post submitted, the prize is a copy of MaryBerry’s Ultimate Cake Book

To make this British Classic Cake I adapted MaryBerry's Recipe. I used the creaming method of making the sponge batter which gave yet even more lightness but feel free to follow MaryBerry's all in one method and you will still get an oh so soft sponge cake, it will be hard to resist taking an extra slice

And the winner of the LOVELY book, MaryBerry’s Ultimate Cake Book, goes to………. Vanessa from Cakes and Teacups for her LOVELY Black Forest Gateau, as this was the FIRST time she has ever attempted anything like this, and she will really benefit from the Mary Bery book as a novice cake maker, plus, her Black Forest Gateau was GORGEOUS

Sandwich the two traybake sponge layers together with vanilla buttercream and jam. Carefully lift the green fondant icing and place on top of the cake and smooth down around the sides, ensuring that there are no air bubbles

So this week’s recipe is MaryBerry’s recipe for Viennese Whirls. I was so glad Mary said on Bake Off that it is essential to make sure the butter is soft, very soft, otherwise it is too stiff to pipe the mixture